When I came back from holiday I found an old copy of my daily paper's magazine, which showed a stunning recipe for red lentil houmous. A gift, since I always have red lentils around and just got some very fresh eggs from my neighbour, the egg woman.
Man koche ca. 200g rote Linsen mit wenig Salz weich - nix al dente!

Boil 200g of lentils in lightly salted water until they are quite soft.

The red lentils turn yellow when cooked, I leave them to drain whilst I pestle&mortar the tahini with cumin, a couple of crushed garlic cloves, salt and juice from one lemon.

Mix everything together, add some piment d'éspelette or chili powder and turmeric, "to taste" as they say, and give it a whirl with the handmixer. In case it's too dry, dribble some of your finest olive oil over it.